Fresh-Orange and Yogurt Tart
A citrusy dessert can feel like a burst of sunshine on a wintry day. For this easy tart, a ground-almond crust is quickly pulsed in a food processor, then pressed in the pan and baked until golden brown. The no-bake filling, essentially yogurt thickened with gelatin, takes mere minutes to assemble before it is poured into the shell, chilled, and topped with thinly sliced oranges.
Recipe information
Yield
Makes one 8-inch tart
Ingredients
For the Crust
For the Filling
Preparation
Step 1
Make the crust: In a food processor, pulse almonds with granulated sugar and salt until finely ground. Add flour; pulse to combine. Add butter and pulse until combined. Press crumbs into bottom and up sides of an 8-inch fluted tart pan with a removable bottom. Refrigerate or freeze until firm, about 30 minutes.
Step 2
Preheat oven to 350°F. Place tart pan on a rimmed baking sheet and bake until crust is golden brown and set, 30 to 35 minutes. Let cool completely on a wire rack.
Step 3
Make the filling: In a small bowl, sprinkle gelatin over the water and let stand 5 minutes. In a small saucepan, warm cream over medium heat. When it begins to steam, add softened gelatin and stir until dissolved, about 1 minute. In a medium bowl, whisk together yogurt, brown sugar, and pinch of salt. Stir warm cream mixture into yogurt mixture. Pour filling into cooled tart shell and refrigerate until set, 2 hours or (wrapped in plastic) up to 1 day.
Step 4
With a sharp paring knife, slice off ends of oranges. Following curve of fruit, cut away peel, removing as much white pith as possible. Slice oranges into 1/4-inch-thick rounds and remove any seeds. Just before serving, arrange orange slices on top of tart.
